Best Italian Food in Vancouver

Pasta is the order of the day here, whether that’s pappardelle with rich duck ragu or bigoli with an abundance of shellfish; dishes that are as generous in size as they are in flavor—many plates are large enough for two. If you can take on Luigi’s meatballs and still finish your pasta dish, then take a bow.

The address may be Vancouver, but this spot is decidedly Venetian with its menu leaning toward the art of cicchetti, or small bites enjoyed on the go while quaffing a glass of wine. Some of the best include sardines in saor, and fusilloni, enrobed in a veal and pork ragu with chanterelles and red wine-braised snails, is nothing short of divine. 

The cuisine here is inspired by Friuli, in Northern Italy (as well as neighboring Trentino-Alto Adige and Veneto) and reflects the area’s Slavic and Germanic influences—think braised cabbage agrodolce with pork cutlet Milanese. The menu displays a typically Italian devotion to simplicity, celebrating seasonal produce from local farms. 

Chef Jefferson Alvarez originally meant to open as a pizzeria, which explains the large wood-burning ovens perched up above the room. But this pivot to fine dining (and a tasting menu to boot) is less severe than it seems. Diners can still order a la carte, including pizzas at lunch. 

They may occupy a corner location, but this well-run establishment deserves center stage. It's the sort of place where you might pop in for a tapa or two one night, then return a few nights later to tuck into a heartier pasta. Lobster & crab ravioli in a chipotle coconut milk reduction is a top pick.

This big, bold restaurant has been part of the city’s restaurant landscape for over 20 years and was an early pioneer in this part of town. The menu offers a roll call of classic Italian and Mediterranean dishes, from calamari and cannoli to prosciutto and pappardelle; all executed with care and craftsmanship. 

Dig in to warm and tender garlic knots studded with black pepper and a thatch of grated pecorino. Sop up every last dot of the piquant marinara—it's worth the additional charge. Thinly sliced beef carpaccio is plated in traditional fashion, then topped with a flavorful leek-accented aioli, and creste di gallo is an ideal pasta for the richly flavored lamb ragu with zippy sage and pecorino.

A window opens onto an open kitchen here, so consider the specials, then peek into the pasta rolling station. A salad of romaine and chicory with oil-cured anchovy fillets and roasted red peppers is elegant in its simplicity. Tagliatelle with a wine-rosemary braised rabbit ragu is especially satisfying.